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Titolo:
Heat transfer analysis of tofu coagulation process
Autore:
Sakai, N; Hagiwara, T; Yang, H; Tojo, A;
Indirizzi:
Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan Tokyo Univ Fisheries Tokyo Japan 1088477 Minato Ku, Tokyo 1088477, Japan
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 10, volume: 48, anno: 2001,
pagine: 733 - 737
SICI:
1341-027X(2001)48:10<733:HTAOTC>2.0.ZU;2-X
Fonte:
ISI
Lingua:
JPN
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
0
Recensione:
Indirizzi per estratti:
Indirizzo: Sakai, N Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo 1088477, Japan Tokyo Univ Fisheries 4-5-7 Konan Tokyo Japan 1088477 8477, Japan
Citazione:
N. Sakai et al., "Heat transfer analysis of tofu coagulation process", J JPN SOC F, 48(10), 2001, pp. 733-737

Abstract

Tofu is produced by heating soy milk containing a coagulating agent. In this heating process, soy milk gradually coagulates during heating, and losesthe fluidity. In order to examine a relationship between this coagulation and heat transfer mechanism, following experiments were carried Out. A tofucontainer was filled with soy milk and MgCl2, and then heated in a 90 degreesC constant temperature bath. Using the thermocouples installed in the container, the temperature change during heating was measured. Perfectly solidified tofu was cooled, and the heating experiment was carried out again. The temperature change of solidified tofu was equal to that in the coagulation process. By cutting off the container under heating, the coagulation process of tofu was observed. The observation result showed that the solidification occurred in the initial stage. From the above results, it was deducedthat conductive heat transfer was more dominant than the natural convection. A heat conduction equation was solved using the finite element method, and temperature distribution and temperature change of the container inside were estimated. It was proven that internal temperature change in the tofu coagulation process was predictable by solving the heat conduction equation, because numerically calculated temperature agreed with the measured valuewell. In addition, it was shown that the two-dimensional analytic solutionagreed with the solution by the finite element method and that temperatureprediction is possible using the analytic solution.

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Documento generato il 11/07/20 alle ore 11:09:13